Vanilla shortbread

Vanilla shortbread

By
From
The Birthday Cake Book
Makes
60–100
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
300g plain flour, plus more to dust
1/2 teaspoon salt
100g icing sugar
250g unsalted butter, softened and diced
1 teaspoon vanilla extract

Method

  1. Preheat the oven to 170°C/fan 160°C.
  2. Sift the flour, salt and icing sugar into a bowl. Rub in the butter and vanilla extract with your fingers. Gently bring into a ball, wrap in cling film and rest in the fridge for 30 minutes.
  3. Lightly flour a clean board and a rolling pin and roll out the dough to 3–4 mm thick. Put the rolled-out dough in the fridge again for 30 minutes, to make it easier to cut. Cut out biscuits with a small cutter.
  4. Lay the shortbread on two baking trays lined with baking parchment and cook for 12 minutes. Leave to cool on the trays.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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